So since we cook everyday, we figured we need to organize our recipes and share the fun while we are at it. It does help that everything we make is pure genius...just sayin! Read up and dig in on some awesome recipes that we've created, learned from the family, or interpreted to suit our needs and likes. Feel free to send us suggestions or ask questions, because this is all about sharing!

Quick Links

Ok, I know... I know.. I'm a horrible person for not updating!! So sue me (don't really please.. I'm broke!). A lot has happened since I posted! For what you might ask? Well for 1: I graduated college! Yay me! For 2: I got a purdy new job! Double yay me!

Alright, lets get to the cooking, you see the picture above and it's got you curious. You ask aloud: "BSH how can I too make a delicious fried potato creation?!? Please, share your amazing fried secrets!" This is the part of the show where Paula Deen would normally yell "MOREEEEE BUTTTERRRR!!!" But I don't eat butter and I use oil.

Ok friends, family, readers and creepers; here's how you get started.

What you'll need:

Oil

Potatoes

Onion

Large grater

Cheese Cloth, or Paper Towels

Salt

Pepper

That is it! Ready for this 'super complicated recipe!?" Well keep on reading!

Step One: Peel and wash the tater

Step Two: Grab that grater and shred that tater on the size you prefer. Also grate a bit of onion into this and don't stop till you got nothing left! Also, watch those knuckles! Nobody like bloody, skin sprinkled hash browns!Step Three: Place the shredder potato in the cheese cloth, or 2 paper towels and SQUEEZE the living hell out of it! I mean, really! Squeeze till it is bone dry!Step Four: Heat a pan with a decent amount of oil till it is SUPER hot.Step Five: Placed that taters into the pan, and flatten out. Cook till golden and deliciously brown!Step Six: Eat! (I prefer a ketchup dip!)

There you have it folks! A simple, super easy, delicious hash brown recipe!

Who loves peanut butter?? Correction. Who doesn't love peanut butter?? I'll admit that I may or may not have an addiction to this delicious snack. It dawned on me to recently try to make my own peanut butter rather than continually use the same ole store bought brands. Now let me tell you, I was not disappointed.

Here's what I used:

Roughly 16oz. of Peanuts

1 TBLS Honey

1 TSP Salt

A Drizzle of Olive Oil

A Magic Bullet

First, you need to remove the shells of the peanuts. Once you managed to do that (yes, I know its tedious and annoying), you need to throw all those suckers into the blender container. After the peanuts are in, sprinkle in the salt, drizzle the oil and pour the honey onto the peanuts. Next close the blender and turn that bad boy up! I left mine going until I had a nice smooth, creamy texture.

Remember: You can always add to taste but you can never subtract when it comes to cooking.

Imagine 15 teams with 2 - 3 people on each team battling head to head all the time cooking their hearts out to win bragging rights. Now imagine all of these people using the same limited ingredients. That's what I participated in, and this is my story.
If you follow the Facebook or the twitter account, you already know the outcome. So please ladies and gentlemen, don't ruin it for the others :)
The secret ingredient is revealed, we have pork tenderloin to cook with. Now we didn't get an unlimited amount like you see in the show. No my friend, we got 2 little pieces and had to make do; we also had to think of a recipe right there on the spot. Luckily for my team and I, we had a battle plan.

LET THE BATTLE BEGIN!

Here's what our presentation plate looks like:

Here's what you'll need:

Wild long grain rice

2 lbs of pork tenderloin

(bottled) Teriyaki sauce

Sugar

Oranges

1 egg

Balsamic vinegar

3 Garlic cloves

Thyme

Salt and pepper

Lemon and lime

Oil

Ginger

These were what our
limitations were: 1 hour and only 1 burner to cook all this. How did we pull
off such a feat? Well continue reading to find out how!!

The time starts and we scatter to grab what we think we
might need for this. The first thing we do is start a pot of water to get it
boiling for the rice. The next thing we do is grab the pork and cut 1 of the
pieces in half, then marinade the other pieces. The marinade consists of Salt,
Pepper, Oil, the Juice of 1 Orange, Lime, and Lemon along with the zest of 1
Orange. We also added Thyme and a minced clove of Garlic. We let this sit in
this concoction while we prepare everything else.

The orange strip on the plate was the next thing we moved
to. After we added the rice and brought it to a boil again we removed it from
the heat and put it on a counter covered. (We weren't sure if this would work
but we were pressed for time and needed to get everything finished).

In another pan we heated diced oranges and the zests from
those oranges. We added roughly 4 Tbls of Sugar, a clove of Garlic, and some
Thyme. Our original plan was to cook this down until it was a thick sauce. We
look at the time and notice 30 minutes have already passed.. That wasn't going
to happen. We reach into the bag of equipment we brought with us for something
that we can use. We find a blender! The entire hot mixture went straight into
the blender and added vegetable oil to make 'an almost' sauce. We found it to
be a bit bitter at first so we continued to add sugar until it was perfected.

Once we were content with the taste we needed to cool this
immediately. So we found 2 bowls, each smaller than the other. We filled the bigger
bowl with ice and the smaller bowl with the sauce and stirred until the sauce
was ice cold.

Lady luck apparently smiled down on us that day because the
rice finished amazingly fast without having constant heat. We only had 15
minutes remaining and we hadn't even gotten to the main dishes yet. I grab the
cut piece of pork we had saved for the rice and cut it down into small cubes.
Then in a hurry I grabbed the rice and heated up 2 Tbls of oil, 1 inch of
ginger and 2 gloves of garlic in a large sauté pan. The pork went right into a
hot pan to quickly infuse the flavors together. Right after I was content with
how the pork was cooked, I threw in an egg and scrambled it up. The next thing
I added was roughly 2 cups of cooked rice and the juice of 1 orange and mixed
quickly to evenly spread the egg out. I went to grab the soy sauce on the table
and that's when tragedy struck. It wasn't on the table. I had my 1 sous chef
run around looking for it until we realized we weren't provided with soy sauce.
What was I going to do?? My sous chef quickly suggested bottle teriyaki sauce,
unsure how it would taste, I went along with it just to finish. 10 minutes
remaining and pork hadn't been cooked yet. I throw in about 3 Tlbs of the
bottled teriyaki sauce in and mix it all together and start plating.

In another pan, balsamic vinegar was added to a hot pan
along with sugar to counter act the bitterness. The remaining pork was then cut
into equal pieces. 5 minutes remaining. Once the pan was searing hot, the pork
was then added to the pan and cooked on both sides.

Meanwhile I was packing the rice into cups to give them that
nice appearance and trying my hardest to figure out how to do the orange strip
that you see above. 4 plates were waiting for the pork and 1 minute remained.
The pork (thankfully it was cut thin enough) was fully cooked and platted. With
seconds to spare, scallions were added for decoration.

The Judging

The judging was announced at a dinner ceremony (go figure
and not with our food) roughly half an hour later. There we are sitting at a
table. The 3rd place winners were announced - wasn't us. We look at each other
thinking 'okay maybe we got second'... 2nd place was announced - wasn't us.....
Again we look at each other with a little defeat in our eyes. Surely we
wouldn't win first place.

The place goes silent. You can actually hear a pin fall in a
room filled with people.

"The First Place Winner of Iron Chef
is......................"

US! We had won!! Cheers erupt from our table of friends and
high fives all around. We were ecstatic, elated, and most of all... WINNERS!

So my foodie friends, I share to you my winning recipe. If
this all could be done within 1 hour and using only 1 burner. Then yes my
friends... You can do this too!!!

Hello fellow food lovers. I have decided that I will take on "Man Food's" Pulled Pork with my own pulled pork recipe. Though this might cause a little rivalry in the family at Best Served Hot, I welcome it with open arms and a empty stomach.
I have tasted both this recipe and Man Food's recipe and let me say this. The recipe before this wasn't man food.. It was more along the lines of "Boys Food." That's right, JB step aside, for your baby brother is coming to play.
I would like to start off by saying that making this is extremely easy, all you need to do is to set several hours set aside. Might I also add not starting this around 5pm, this would ensure you're not up at 2am. I would also like to say that if I am capable of making this awesome food in the space that I am currently living, than you my fellow readers have no excuse as to why you can't make something this delicious. I say this because this entire recipe was created and completed in a kitchen at a Fraternity House; see what I mean by having no excuses??? Now man up

Okay, now lets push the sibling rivalry aside because we will know who the winner is (and please Linzatart, leave this recipe to the men).

6 - 8 lb Pork Shoulder (Actually use shoulder, and not tender loin like the other recipe shows... please and thank you)

2 Cans ( 24 oz ) of Root Beer

About half bottle of Blue Moon (what was already opened)

1 Bottle of a Spicy BBQ Sauce

2 Tbls Vinegar

2 Cloves Garlic (Grated)

1 Medium Onion (Grated)

2 Tsp Crush Red Peppers

1 Tbls Tomato Paste

1 Tsp Cumin

Salt and Pepper

6 Large Rolls

1 Crock Pot

1 Large pot

First thing is first. If your using shoulder it is time to remove the bone from the shoulder. Don't be afraid grab a knife and start cutting. You don't have to cut the bone out in 1 cut, you are allowed to cut pieces of meat and throw them into the crock pot. I chose to leave the skin on the meat which will be explained later. Once you managed to wrangle the bone out of the meat, throw it away. (NOTE: People like to think its smart to give the bone to animals... DON'T). Next, start adding your ingredients, (DON'T ADD THE BLUE MOON) I chose to leave the the garlic and onion for last because I needed to find a cheese grater. Once you added all the ingredients use the mini grater on a cheese grater to grate the onion and garlic. Stir and mix well. Cover your crock pot and put on HIGH for 3 hours.

Okay, welcome back gang! It's time to check on that pulled pork! WHAT?!? There's a bunch of liquid and it doesn't look that pretty? Relax, it's supposed to be like that. Now stir your mixture again and just make sure it's still there. It is now time to turn it to LOW for about 6 hours. You want to check on the meat starting at the 6th hour. I did this ever hour until I was able to pull the pork apart with ease.

Phew! Alright, I hope you didn't start this at 5 pm like I did; because it would be getting awfully late right now! So its about time that this pork is able to be pulled apart with two forks, and if it is take all the pork out of the juices and put it onto a very, very large plate. WAIT! Before you go ape shit and start shredding the pork like no one's business take the thick skin off!
Heat up a large pot and wait until its extremely hot. Throw in a little oil and throw in that pork skin! The skin has a lot of flavor in it, so cook that up for 10 - 15 minutes on a medium to medium high heat. This is when that Blue Moon beer comes into play, throw that in the pot and scrap the flavors off the bottom. Now add the sauce in batches. This is when I started pulling the pork apart. I chose a ladle and ladled in roughly a quarter of the juice at a time, waiting 10 - 20 minutes between each one. Once all of the juices are boiling, make sure you grab a weapon of choice to beat off any hungry scavengers picking at your pile of delicious food. For safe keeping transfer pork into a large bowl and cover with foil. I fought off these hungry vultures for almost 2 hours while my sauce rendered down into a thick, delicious sauce.

Welcome back Comrade! Did you win the victory over the hungry vultures??? Good. Now that the sauce is rendered down and is thick and amazing looking. It is time to strain out the skin and transfer that sauce into the bowl filled with that delicious pulled pork. I did this with slotted spoons, but if you have a wire mesh strainer that would be a million times easier. Mix the sauce into the pulled pork and call those hungry vultures; it's time to feast.

By the time I finished, it was 2 am, (I even tweeted how normal that is for me).

Leap day. Every four years we get an extra day to... well not 'do anything' because its not a holiday, and there's no tradition behind it. So fuck it. I'm claiming February 29th, it's MAN FOOD day. It is the day where we celebrate that one year isn't actually one year long, it is 365 AND ¼ days long. Meaning a day isn't one day long its 1 day + 1⁄1460. Meaning this extra day is just a remainder of time, we already lived through today. Enough science, let's do long term damage to our bodies with meat.
I don't want to waste your time on a day that we have spend the last four years living, So this MAN FOOD will be short and only have 1 picture, because I don't want to waste our time, nothing to do with a memory card issue.

PULLED PORK:

Pork Shoulder----------- 2 lbs.

Root Beer -------------- 1 Bottle (maybe)

Barbeque sauce -------- Enough

Into a crock pot dump your pork and root beer. Given the size of your crock pot you may need to add a bit more. The level should cover 3⁄4 of the meat. Cook on medium heat for 5-7 hours. Drain all the pork nectar and mix in as much barbeque sauce as you like.
Enjoy your rerun day.

I have returned with another culinary experience that is sure to please! I also apologize for the length from my last post, being a busy college student makes cooking different things a little difficult. But never fear, for I am here!

Here's what you'll need:

Oatmeal

An Apple

1 Tbls Brown Sugar

1 Tsp Cinnamon

1 Tsp Sugar

A dash of salt

1 Tsp oil.

First; boil water for the oatmeal. Next peel the entire apple and cut into small, bite pieces. Once you have finished cutting the apple; put the oil, sugars, salt, apple pieces, and cinnamon into a small pan over a medium heat. Coat apple pieces with the sugar concoction. Cover the pan and stir occasionally - until the apples are tender. Once tender serve over the oatmeal and enjoy!

Well hello there manly men of the internets. I've been gone for a while and for that I am sorry. I've been busy. But now I have returned so lets move on from this awkward greeting and go forth with our culinary conquering.

Baking cookies is for girls, I know. That's why these cookies have bacon in them, and that's why these cookies are MAN FOOD.

INGREDIENTS ASSEMBLE!!!

Squiggle brands are the best brands

FLOUR----------------2 1/3 Cups

SALT ------------------ 1/2 Tspn.

SUGAR ----------------3/4 Cup

BROWN SUGAR -- 3/4 Cup (packed)

BAKING SODA ------1 Tspn.

VANILLA ---------------1 Tspn.

BUTTER---------------1 Cup

CHOCOLATE CHIPS -2 CUPS

BACON ---------------1 Lb.

THROWING KNIVES-3

Make your bacon oven style. 450° about ten minutes each side
While your bacon is a simmering start by combining your dry ingredients (Flour, salt, baking soda). In a separate bowl goes your butter and both sugars and vanilla. Mix that mother up all nice like. When your wet bowl is of an even consistency combine it with the dry bowl.

Throwing knives for protection. Bacon makes a man do crazy things.

With your cooked bacon diced and crumbled nicely combine the last of the remaining ingredients. Set your oven to 375° and place cookies like thus:

Bake these tasty treats for about 10-15 minutes. Then lay them out to cool using your throwing knives to fend off monstrous waves of maddened men driven crazy by the baconed salty sweetness of your creation.

Not so healthy, I'll admit, but tasty indeed! Thanks AllRecipes although i did make some edits to the original recipe! So quick and delish!

What you'll need:

1/4 cup fat free milk milk

1/4 cup whole wheat bread crumbs

1/2 cup shredded low fat swiss cheese

4 skinless, boneless chicken breasts

3 tablespoons butter

1/2 cup light chicken broth

1 cup heavy whipping cream

1/4 cup chopped fresh basil

1/8 teaspoon ground black pepper

Make It:

Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm

Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat